GRILLED CHICKEN THIGHS WITH SPICY PEANUT LIME SAUCE
Steps:
- Preheat a grill to 400 degrees F or a large grill pan over medium heat. Clean and oil the grill grates or grill pan.
- Place the thighs on a rimmed baking sheet and drizzle with 1 to 2 tablespoons of oil until fully coated; liberally season both sides with salt and pepper. Grill the chicken skin-side down, covered, until golden brown and crispy, about 15 minutes (or up to 20 minutes, if using a grill pan). Check on the thighs occasionally to make sure they aren't burning. Flip the chicken and grill, covered, until crispy and cooked through, about 15 minutes longer.
- Meanwhile, make the sauce: Combine the lime zest and juice with the peanut butter, chile paste, honey, tamari and 1/2 teaspoon salt in a small bowl. Whisk together and taste for seasoning. Transfer to a small serving bowl.
- When the chicken is ready, remove it to a platter or a large shallow bowl. Drizzle with some of the sauce then sprinkle with the scallions, cilantro and peanuts. Serve immediately with the remaining sauce on the side.
SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE
Provided by Sunny Anderson
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
- For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
- For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
- To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.
SPICY GRILLED CHICKEN
This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!
Provided by Jenn H.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g
SWEET & SPICY GARLIC GRILLED CHICKEN THIGHS
Tender chicken thighs are ideal for grilling. They are moist, flavorful, and small enough to cook quickly. Try this easy and very spicy marinade for a tasty flavor boost use Hot As Hell Habanero Zucchini Jelly Recipe #95424
Provided by Rita1652
Categories Chicken Thigh & Leg
Time 45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.
- Prepare grill.
- Remove chicken sprinkle lightly seasoned salt.
- Cook marinade for 5 minutes over medium low flame.
- Grill 25-30 minutes, turning occasionally until cooked throughout.
- Discard skin if you want before serving. Top with spicy marinade.
Nutrition Facts : Calories 1100.1, Fat 70.8, SaturatedFat 20.2, Cholesterol 382.1, Sodium 361, Carbohydrate 33.4, Fiber 0.6, Sugar 23.3, Protein 79
JO MAMA'S HOT AND SPICY GRILLED CHICKEN
The sauce for this chicken has such an explosion of flavors--you'll want to lick the plate when you are done. It's sweet, sour, spicy and savory--and it has a bit of a kick. You will end up with nearly 3 cups of sauce, but trust me--you will want all of it.
Provided by SharleneW
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
- If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.
Nutrition Facts : Calories 390.7, Fat 23, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1120.7, Carbohydrate 6.9, Fiber 0.7, Sugar 5, Protein 36.9
GRILLED SPICY HONEY CHICKEN
McCormick's Roasted Gourmet Collection works great...the Roasted Cumin and Roasted Coriander. From On My Menu.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the rub spices in bowl and mix well.
- Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well.
- Grill thighs for about 5-10 minutes on each side or until they're just cooked through.
- While chicken is cooking, warm honey in the microwave for just a few seconds to soften. Add the vinegar and combine well. Using the honey mixture, brush the chicken (both sides) in the final moments of grilling.
Nutrition Facts : Calories 326.9, Fat 8, SaturatedFat 1.7, Cholesterol 114.5, Sodium 586.4, Carbohydrate 37.4, Fiber 0.9, Sugar 35, Protein 27.9
ASIAN SPICY CHICKEN THIGHS
This recipe is a dramatic modification of an Asian Grilled Chicken recipe I found on Yahoo Health. It's spicy and delicious. I originally made it with chicken thighs but it also works with chicken breasts. Sid dishes I have had it with are asparagus, grilled brussels sprouts, curry couscous and rice pilaf. 5 minutes to prepare, 30 minutes to marinate. "Mmmm, those are great thighs!"
Provided by TFCurtis
Categories Chicken Breast
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a small bowl (except for the chicken thighs).
- Pour the mix into a ziplock plastic sandwich bag.
- Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
- Place the second thigh in the bag withg the first and coat thoroughly.
- Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
- On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
- Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
- Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
- Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Nutrition Facts : Calories 425.3, Fat 32.7, SaturatedFat 5.2, Cholesterol 114.5, Sodium 666.7, Carbohydrate 4, Fiber 0.7, Sugar 1, Protein 28.6
SPICY INDIAN GRILLED CHICKEN
Make and share this Spicy Indian Grilled Chicken recipe from Food.com.
Provided by Comedie
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all marinade ingredients well.
- Coat chicken pieces in marinade paste.
- Marinate from 1 hour, or up to overnight in the refrigerator.
- Grill over medium coals until browned, about 15 minutes each side.
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- Grill the chicken thighs, covered, over medium heat for 5 to 7 minutes on each side, until opaque and cooked through or until a thermometer reads 170°F.
- If you don't have a thermometer, to test for doneness, pierce a thigh with a knife and, if the juice is clear, the thighs are done.
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- In a bowl or large ziplock bag add your chicken and sprinkle the seasoning mixture and toss until well coated.
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